Chef Mikey believes making Lamb Ragu is a fine art. Rich, hearty, red wine and tomato sauce with soft, tender lamb that melts in your mouth. Perfect with crispy gnocchi or fresh pasta, parmesan cheese and a drizzle of olive oil.

* Please note this dish only comes with the protein and ragu sauce. Does not come with gnocchi, parmesan cheese or herbs as imaged.

Defrost before cooking.

Half fill a medium to large pot with water and bring it to the boil. Once boiled, bring down to a simmer, place vacuum-sealed bag in simmering water for 10 to 15 minutes. Once heated, remove the vacuum-sealed bag from water. Carefully cut open the bag below the sealed line and serve.

Be careful when opening, contents inside will be hot!
Crispy gnocchi or fresh pasta, parmesan cheese and a drizzle of olive oil... YUM!
Grass-Fed Hormone and Antibiotic Free Australian Lamb Shoulder, Tomatoes, Brown Onion, Australian Russian Garlic, Carrot, Celery, Rosemary, Organic Preservative Free Red Wine, Organic Rapadura Sugar, Himalayan Salt, Bay Leaves, Black Pepper.
If contents are not thawed, store frozen at or below -18° C until best before date. Do not refreeze after thawing. Always thaw Luvarlee meals in the fridge at or below 4° C. Meal can last up to 4 days in the fridge when thawed properly and kept at or below 4° C. Must be heated before eaten.
600g / serves 2 generously when paired with our recommended sides.
This product is manufactured in a kitchen that uses peanuts, tree nuts, eggs, fish, crustaceans and soy.

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